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Photos: Sex. Religion. Politics. Bacon.

Yeah, the pork product fits right in as one of those polarizing topics. You love it. Or, you hate it. There's no in-between. Check out the foods only a bacon eater could love in this flashback to an April, 2012, piece.

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Ron Medvescek/Arizona Daily Star

S’mores — No one thought this would work. We had to beg people to try it, but once they did, they had a spiritual baconing. A nibble made them believers into the transformative power of bacon. Wrapped around a toasted marshmallow and nestled between melted chocolate and crumbly graham crackers, the bacon was the perfect crisp, salty foil to its sweet partners.

Brownies — Take bacon, bourbon, toasted pecans and throw ‘em together with fudgy brownies. What do you get? Breakfast! Just kidding. It’s totally more of a late morning, brunch thing. Still, this recipe — ripped from a year-old Food & Wine magazine (yes, it took that long to work up the nerve) — was pretty darn good.

Coffee — This one’s a natural pairing. If you’ve never used a strip of bacon as a swizzle stick in your morning brew, the deep roasted, bitter bite of coffee goes quite well with the smoky, maple-ness of Torani’s bacon-flavored syrup. Pour in some milk and you’ve practically got dessert.

Ron Medvescek

Tofu — And this is why you shouldn’t make sweeping generalizations. Even bacon couldn’t save this stuff. Cooked alongside bacon strips and full-on swimming in their grease, the tofu crisped up but none of the fatty, bacon goodness could bust through that healthy soybean exterior. So, it still tasted like tofu.

Kobe burger at Jax's Kitchen is topped with bacon jam, which ensures bacon flavor in every bite. The condiment is popping up on menus around Tucson, but every recipe is a bit different.

RON MEDVESCEK / ARIZONA DAILY STAR

Apple pie — Tart Granny Smiths, slightly softened by oven-cooking and spiced with a lick of cinnamon, paired well with a lattice crust made of bacon. It was tricky to cut, but kitchen shears did the trick. Bacon crumbled into the filling. Bacon sprinkled on top of a regular pie crust would probably produce a better, but less photogenic, version.

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Ron Medvescek/Arizona Daily Star

S’mores — No one thought this would work. We had to beg people to try it, but once they did, they had a spiritual baconing. A nibble made them believers into the transformative power of bacon. Wrapped around a toasted marshmallow and nestled between melted chocolate and crumbly graham crackers, the bacon was the perfect crisp, salty foil to its sweet partners.

Brownies — Take bacon, bourbon, toasted pecans and throw ‘em together with fudgy brownies. What do you get? Breakfast! Just kidding. It’s totally more of a late morning, brunch thing. Still, this recipe — ripped from a year-old Food & Wine magazine (yes, it took that long to work up the nerve) — was pretty darn good.

Coffee — This one’s a natural pairing. If you’ve never used a strip of bacon as a swizzle stick in your morning brew, the deep roasted, bitter bite of coffee goes quite well with the smoky, maple-ness of Torani’s bacon-flavored syrup. Pour in some milk and you’ve practically got dessert.

Ron Medvescek

Tofu — And this is why you shouldn’t make sweeping generalizations. Even bacon couldn’t save this stuff. Cooked alongside bacon strips and full-on swimming in their grease, the tofu crisped up but none of the fatty, bacon goodness could bust through that healthy soybean exterior. So, it still tasted like tofu.

Kobe burger at Jax's Kitchen is topped with bacon jam, which ensures bacon flavor in every bite. The condiment is popping up on menus around Tucson, but every recipe is a bit different.

RON MEDVESCEK / ARIZONA DAILY STAR

Apple pie — Tart Granny Smiths, slightly softened by oven-cooking and spiced with a lick of cinnamon, paired well with a lattice crust made of bacon. It was tricky to cut, but kitchen shears did the trick. Bacon crumbled into the filling. Bacon sprinkled on top of a regular pie crust would probably produce a better, but less photogenic, version.